In order to keep the meat as white as possible, the cooking fat you choose should be left on low heat. Obviously, as it is cooking, the chicken is not going to stay entirely white. However, the general idea is to cook it gently so that as little browning as possible occurs. You only cook the chicken for a few minutes per side before removing them to a side plate or baking sheet. Thighs and drumsticks work great for this dish.
Next go the vegetables, which are traditionally onion, celery, and white button mushrooms. These are cooked in the fat with a little flour to make a roux. Once the vegetables have softened, white wine goes in to deglaze the pan. Chicken stock and herbs are added, and the chicken itself is returned to the pan. Everything cooks together for 10 minutes with the cover on, and 20 minutes with the cover off allowing the gravy to simmer, reduce, and thicken. Finally, some cream is added to bring richness and color, with a few sprigs of parsley or basil as a finishing garnish.
The best pan to use for those is a sturdy Dutch oven. Not only will this physically fit everything, but the cast iron core will expertly retain and regulate the heat. If you don't have a Dutch oven, a sizable pasta pot or large cast iron skillet will do the trick as well. Whatever you cook it in, you're in for one flavorful meal.
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August 22, 2023 at 09:37AM
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What Makes Classic French Fricassee Chicken So Unique - Tasting Table
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